Chocolate Strawberry Sandwich Cookies
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 131.0
- Total Fat: 4.6 g
- Cholesterol: 21.9 mg
- Sodium: 65.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.6 g
- Protein: 3.5 g
View full nutritional breakdown of Chocolate Strawberry Sandwich Cookies calories by ingredient
Introduction
I took the leftover No - Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato Frosting I took the leftover No - Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato FrostingNumber of Servings: 18
Ingredients
-
2 tbsp soft cream cheese
1 tsp vanilla
½ batch No - Berry Strawberry Rhubarb Cake, crumbled
1/3 cup non-fat plain Greek yoghurt
3 tbsp whole milk
Crushed arrowroot or vanilla wafer cookies, for topping
9 tbsp Sweet Potato Frosting, for filling
Tips
Frosting recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2550974&ff=1
Directions
Preheat the oven to 375F and line a cookie sheet with parchment.
Beat the cream cheese and vanilla until softened and creamy.
Add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
Scoop 36 small balls of dough and place on the sheets. Flatten slightly with damp fingers and top with cookie crumbs.
Bake for 25 minutes. Cool completely on the sheets.
Sandwich two cookies with 1/2 tbsp of the Sweet potato frosting and enjoy!
Store in the fridge.
Serving Size: Makes 18 sandwich cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Beat the cream cheese and vanilla until softened and creamy.
Add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
Scoop 36 small balls of dough and place on the sheets. Flatten slightly with damp fingers and top with cookie crumbs.
Bake for 25 minutes. Cool completely on the sheets.
Sandwich two cookies with 1/2 tbsp of the Sweet potato frosting and enjoy!
Store in the fridge.
Serving Size: Makes 18 sandwich cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.